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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 07-02-2012, 04:39 PM   #1
amecass66
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Join Date: 06-18-12
Location: St. Louis MO
Default Money Muscle

I recently competed in a small local contest and while my pork was very tender and moist, I think it may have been overdone. I could not trim the money muscle and have it stay together. Of course I may have been doing it wrong!!! Does anyone know of any videos demonstrating cutting money muscle on pork butt for competitions?
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Old 07-02-2012, 04:44 PM   #2
Pappy Q
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Join Date: 04-08-10
Location: Elk Creek, KY
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Originally Posted by amecass66 View Post
I recently competed in a small local contest and while my pork was very tender and moist, I think it may have been overdone. I could not trim the money muscle and have it stay together. Of course I may have been doing it wrong!!! Does anyone know of any videos demonstrating cutting money muscle on pork butt for competitions?
Sounds like it was overcooked. If you cook the money muscle much past 198 degrees, it will not slice.
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Old 07-02-2012, 07:27 PM   #3
Podge
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Originally Posted by Pappy Q View Post
Sounds like it was overcooked. If you cook the money muscle much past 198 degrees, it will not slice.
I've sliced one at 210.. It took nerves of steel, hand like a surgeon, and some luck. not fun. Shouldn't have turned it in. It was probably turned into a dusty pork fart by the time the judges got to it.
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Old 07-02-2012, 10:06 PM   #4
Butt Rubb'n BBQ
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Join Date: 05-07-12
Location: Woodstock ga
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I had the same problem this weekend at a comp. Made one cut with knife and the MM started to fall apart. Put the knife down and picked up my electric knife and it sliced it beautifully. To make a long story short my knife was not sharp enough. I placed second.
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Old 07-03-2012, 09:36 AM   #5
Sweet Breathe BBQ
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Join Date: 03-24-10
Location: South Burlington, VT
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We didn't have luck with our MM this weekend either. Was slicing one, which was ok, but then hit a slice that had tough bark and it fell apart, went to slice the other one and teammate had turned it into pulled pork. Needless to say we turned in pulled and chunks only. ooops!
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